lamination

Definition

Lamination is the technique of incorporating butter into dough through successive folds, creating alternating layers of paste and fat. Each fold multiplies layers: 3 triple folds = 27 theoretical layers.

Technical Connection

Why does the Monolith archive this? Because lamination is applied discipline. Each fold must be precise, rested, controlled. Mastery is not speed: it is respect for times and temperatures.

Practical Application

• Butter: 12-14°C, plastic, rolled to uniform sheet
• Dough: chilled, gluten relaxed
• Folds: 3-4 triple folds, 30-45min rest in fridge between each

Control Triggers

• Butter “greasing” → too warm, fridge 5min
• Butter cracking → too cold, wait for room temperature
• Dough retracting → tense gluten, additional rest

Technical Note:

• Theoretical layers: 3 triple folds = 27, 4 folds = 81
• Tool: IR thermometer, rolling pin, cold surface
• Warning: patchy distribution = butter >15°C or uneven rolling
• Connections: plasticity, temperature-control, alveolatura